Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
16
votes
Vegan Blackberry Orange Cupcakes
These vegan blackberry orange cupcakes are the perfect way to use up seasonal blackberries. They're light, fluffy, and moist while also 100% egg-free, dairy-free, and perfect for enjoying at breakfast, brunch, or as a mid-day snack!
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
12
cupcakes
Calories:
148
kcal
Equipment
measuring cups
measuring spoons
electric mixer
large bowl
cupcake tin
Ingredients
1 ½
cups
of all-purpose flour
¾
cups
of granulated sugar
1
teaspoon
of baking soda
½
teaspoon
of salt
1 ½
teaspoons
of vanilla extract
1
teaspoon
of white or apple cider vinegar
¼
cup
+ 1 tablespoon of canola or vegetable oil
1
cup
of water
6
blackberries, mashed into a paste
1
teaspoon
orange zest
Instructions
Preheat the oven to 350 degrees (175 degrees C). Line a cupcake tin with silicone or paper baking cups.
In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
Pour the batter into each baking cup until it’s three-quarters full.
Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Nutrition
Calories:
148
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
190
mg
|
Potassium:
20
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
3
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
1
mg